What Are the 5 Mother Sauces? In French Cuisine, sauces can be divided into two groups; mother sauces or compound (small) sauces. The five classic mother sauces are bechamel, veloute, espagnole, tomato, and hollandaise. The mother sauces are considered "leading...
CSFTW Hot Recipes
Explore our collection of educational videos and recipes featuring different technique demonstrations and world cuisines.
Maki Sushi Recipe
What is Sushi? Sushi refers to cooked or raw ish and shellfish rolled in or served on seasoned rice. Raw fish eaten without rice is called Sashimi. In Japan, the word sushi (or zushi) refers only to the flavored rice, which if combined with another ingredient, then it...
Raspberry Soufflé with Raspberry Coulis
Homemade delicious and easy raspberry souffle with a raspberry coulis.
Light and fluffy, melt-in-your-mouth herbed country biscuits are seasoned with savory herbs.
Learn how to make fresh pasta, it is as easy as 1-2-3.
Seafood Extravaganza Bloody Mary
Looking for a spicy meal? Try this seafood extravaganza. It is both a drink and a meal!
What is a Consommé? A consommé is a stock or broth that has been clarified to remove impurities so...
Saffron and Spice Braised Lamb Shanks
What are Lamb Shanks? Lamb shanks may be cut from the foreleg or the larger, meatier hind leg....
Bordelaise Sauce is a classic French sauce. It was named after the Boardeaux region of France.
Creamy Deviled Eggs
Deviled eggs are hard-boiled eggs that have been made with mustard, pepper, paprika, and other ingredients stuffed into the empty yolk of half an egg.
How To: Fillet A Fish
Chef Thompson teaches the students at the Culinary School of Fort Worth how to properly fillet a fish